Interaction relations between substances content and the yield of winter storage wheat grain | Interakčné vzťahy medzi obsahom zásobných látok a úrodou zrna ozimnej pšenice
2010
Michalík, I., Univerzita sv. Cyrila a Metoda, Trnava (Slovak Republic). Katedra ekochémie a rádioekológie | Bauerová, M., Univerzita Konštantína Filozofa, Nitra (Slovak Republic) | Hanáčková, E., Slovenská poľnohospodárska univ., Nitra (Slovak Republic), Fakulta agrobiológie a potravinových zdrojov, Katedra agrochémie a výživy rastlín
The analysis of 27 varieties of the world sortiment of winter wheat cultivated under the same agricultural conditions gave the information about the enzymatic activities and the content of important organic substrates. The biggest varieties differences were determined in baker quality, this is shown by the values of coefficient of variability (v=23%). The average grain crop was 8,42 t per ha there was variety variability 8%. Wheat gluten proteins were analyzed by the method SDS-PAGE. Composition of HMW-glutenin and Glu-score were obtained from electrophoretic spectra. Glu-score determines bread-making quality of wheat. Positive correlations were demonstrated between SDS-sedimentation test and Glu-score, between SDS-sedimentation test and ratio HMW (High-molecular weight subunit) / LMW (Low-molecular weight subunit). Methods of evaluation according to the Glu-score and ratio HMW/ LMW can be utilized in practise for prediction of bread-making quality of wheat.
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